1 1/2 c. all-purpose flour
1/2 c. yellow cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1/2 c. shredded Cheddar cheese (2 oz.)
1/2 c. buttermilk
1 (4 oz.) can diced green chili peppers

Stir together the flour, cornmeal, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese.

Make a well in the center of the mixture; set aside.

Stir together buttermilk and undrained chili peppers. Add the buttermilk mixture all at once to the dry mixture. Stir just until moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing for 10-12 strokes or until smooth. Pat dough to 1/2 inch thickness; cut with a floured 2 1/2 inch cutter, dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 450 degree oven for 12-15 minutes or until brown.